Mass transfer dynamics during brining of rabbit meat

Abstract

As a traditional processing method, brining is a preliminary, critical and even essential process for many traditional rabbit meat products in China. The aim of this work was to investigate mass transfer of rabbit meat brined in different salt concentration. Rabbit meat (Longissimus dorsi) was brined for 24 h in 5 brine solutions (5, 10, 15, 20 and 25% NaCl [w/w]). Results indicated that mass transfer and kinetics parameters were significantly affected by the brine concentration during brining. When brine concentration increased, the total and water weight changes decreased, whereas the sodium chloride weight changes increased. Higher brine concentrations resulted in a higher degree of protein denaturation and consequently gave lower process yields. Samples treated with higher brine concentrations obtained lower brining kinetic parameter values for total weight changes and water weight changes, whereas they acquired higher values for sodium chloride weight changes.

Effect of peroxyl radicals on the structure and gel properties of isolated rabbit meat myofibrillar proteins

“…presents the intrinsic fluorescence spectra of MPs treated with different AAPH concentrations. The results showed a broad band with the highest fluorescence intensity at 335 nm in the control MPs sample, and this finding was consistent with the observation that we reported previously (Wang et al ., 2017a). The intrinsic fluorescence intensity gradually reduced as the AAPH concentration increased.…”

Social, ethical, environmental, economic and technological aspects of rabbit meat production - A critical review

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Fig. 6 Comparative analysis of rabbit, poultry, beef, pork and sheep meats functional, technological, structural and mechanical, physical and chemical properties (carried out based on works of Wang et al [ 9 ], Dalle Zotte et al [ 72 ], Nistor et al [ 105 ], Antipova et al [ 106 ], Carrillo-Lopez et al [ 107 ], Kaimbayeva.et al [ 108 ], Migdal et al [ 109 ], Montalvo-Puente et al [ 110 ], Zender et al [ 111 ], Selim et al [ 112 ], Bianchi et al [ 113 ], Wang et al [ 114 ]. WHC – water holding capacity, SF – shear force.

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“…The primary challenges of RM industry are low efficiency of conventional methods of rabbit breeding and lack of innovative technologies for rabbit carcasses processing. RM market is unevenly distributed worldwide due to lack of traditions of RM consumption in many countries and lack of innovative RM based products [ 8 , 9 ]. Szendrő et al [ 1 ] and Adanguidi [ 10 ] believe that the demand for RM will grow in the next three to five years due to an increase in demand for therapeutic and preventive nutrition.…”